Gluten-Free Chocolate Buttercream
Velvety smooth and wonderfully rich, this recipe will not dissapoint.
Buttercream is something I had the largest issue with for so long. It would taste wonderful but it would not be smooth enough to make a good end product in what I was doing. So, I did a deep dive and started on a path to create the perfect pipe-able frosting.
The first thing is- make sure your butter is soft. Like really nice and soft. I never recommend microwaving it, just leave it out for atleast 8-12 hours.
Next- don’t hesitate to put a lot of butter in your mixer. We always need more frosting than we think so don’t be afraid to put all 4 sticks of butter in your mixer. The more butter means you can actually get it whipped up properly and create that nice velvety texture. However, this does make quite a bit of frosting, enough to generously frost a 6 inch cake, so keep that in mind.
You are going to let that butter mix for a really long time. Like as in- you are going to be so tired of hearing your mixer going. It should be on for 10+ minutes on medium until your butter is velvety smooth and white rather than yellow.
Now you can add the powder sugar and whatever flavoring you’re using- in this case cocoa powder. Add this in small amounts so you don’t make a total mess out of your kitchen. Also- make sure you actually measure this. If you add too much sugar, the frosting gets stiff and doesn’t work as well.
The heavy cream helps so much with texture, don’t skip it!
Now when you’re piping- wrap the buttercream in clear plastic first and cut the tip. I promise you’ll have a better time and easier clean up.
Some notes about ingredients-
*******USE REAL BUTTER (this isn’t negotiable, it won’t be nearly as good otherwise)
Black cocoa powder can be a really fun way to add color- feel free to experiment but make sure to go slow as black cocoa can be really bitter.
If I am really feeling like a rich chocolate situation, I will melt 8oz of chocolate and mix it in, but that isn’t necessary.
chocolate buttercream
Gluten-Free Chocolate Buttercream
This recipe is so rich and delightful, you will be going back for seconds in no time.
Prep Time: 20 minutes Cook Time: N/A Total Time: 20-30 minutes Yield: 6-8 cups
Ingredients
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 7 cups powdered sugar, sifted
- 1 cup unsweetened cocoa powder, sifted
- 2 teaspoons vanilla extract
- 6–8 tablespoons heavy cream or milk
- Pinch of salt (optional, but recommended for balance)
Optional:
- 8oz dark chocolate, melted
Instructions
Prep Work:
- Soften the butter: Take 2 cups (4 sticks) of unsalted butter out of the fridge and let them sit at room temperature until soft but not melted—about 1–2 hours, depending on your kitchen’s warmth. (You can speed this up by cutting them into chunks.)
- Sift dry ingredients: Measure out 7 cups of powdered sugar and 1 cup of unsweetened cocoa powder, then sift them together into a large bowl to remove lumps. Set aside.
- Gather liquids: Measure 2 teaspoons of vanilla extract and have 6–8 tablespoons of heavy cream or milk ready. Keep a little extra powdered sugar or cream on hand for adjustments.
- Optional prep: If using a pinch of salt, have it ready. If you’re adding melted chocolate (like 8 oz of dark chocolate), melt it now and let it cool slightly.
Frosting:
- Beat the butter: In a large mixing bowl (or stand mixer with paddle attachment), beat the softened butter on medium speed until smooth and creamy, about 10-15 minutes. The butter should have turned from yellow to white.
- Incorporate dry ingredients: Gradually add the sifted powdered sugar and cocoa powder mixture, starting on low speed to avoid a mess, then increasing to medium. Add it in batches, scraping down the bowl sides as needed, until fully combined.
- Add flavor and liquid: Mix in the 2 teaspoons of vanilla extract and a pinch of salt (if using). Then add 6 tablespoons of heavy cream or milk and beat on medium-high speed for 1–2 minutes until light and fluffy.
- Adjust consistency: Check the texture—if it’s too thick, add up to 2 more tablespoons of cream, a little at a time, and mix. If too thin, sprinkle in extra powdered sugar and blend until perfect.
- Final tweak: Taste it! For more chocolate intensity, mix in extra cocoa or the cooled melted chocolate. For sweetness, add more sugar. Beat until it’s just right.
